Young potatoes have a very special taste, incomparable and unlike the taste of “ripe” potatoes. Most often it is simply boiled or fried in oil, adding fresh herbs, garlic and sour cream. Amazingly delicious! This cooking option is undoubtedly the most popular while the potatoes are still “milky” ripe, not very large, with thin skin. But there are many recipes in which new potatoes are also salted and at the same time go well with meat, spices, seasonings and a variety of vegetables. One of the options - . Or you can cook it with pork and tomatoes, choosing not very fatty soft meat for this dish and adding onions, carrots and spices for taste.
The cooking time for this dish directly depends on the tenderness of the meat, so sirloin or tail meat is best.
Stewed pork with potatoes and tomatoes - recipe with photos
Ingredients:
- soft lean pork – 300 g;
- new potatoes – 500-600 g;
- fresh tomatoes – 3 pcs;
- onion – 2 medium onions;
- carrots – 2 small;
- vegetable oil – 3 tbsp. spoons;
- salt - to taste;
- black and red pepper – 0.5 teaspoon each (or other spices to taste);
- water – 1-1.5 glasses;
- ground paprika – 1 teaspoon;
- garlic or fresh herbs - for serving (optional).
How to cook with photos step by step
How to cook pork stew with new potatoes and tomatoes. Cut the meat into small pieces - 3x3 cubes or strips, but not very thin. 
Cut the onions in half, place the flat side on the board and chop the height of the onions into strips 1 cm wide. With further cooking, the onions will not fall apart, will be well saturated with oil and will not dry out when fried. Cut the carrots into pieces of any shape, as you usually cut for a roast or stew. 
If the young potatoes are still easy to peel, then simply rub them with a rough sponge; if the skin has already become rough, then cut off in a very thin layer. Cut into large pieces, slices or pieces, taking into account the fact that when boiling or stewing, young potatoes are almost not softened. 
Heat the oil, place the meat in it and leave for a minute over high heat until the bottom is well browned. Stir, fry for a few more minutes, stirring, until a uniform golden brown crust is obtained. 
Add onion to the meat, stir. Reduce heat and simmer the pork and onions for 5-6 minutes until the onions absorb the oil and begin to acquire a golden color, becoming soft, almost transparent. 
Add carrots to the meat and onions, lightly fry them until the color changes (it will turn yellowish and the oil will turn bright orange). Pour in a little water, salt, cover the dish with a lid. Simmer the pork for 15-20 minutes, it should become soft, almost ready. If the meat is too tough, add more water and simmer until soft. 
When the stewed pork is almost ready, remove the lid, evaporate the remaining water and place the potatoes in the pan. Season with spices, mix, keep on low heat for about three minutes so that the potatoes are saturated with oil. 
Pour in a glass of water and add salt to taste. Wait until it starts boiling, cover with a lid and simmer the potatoes and meat over very low heat until tender, 12-15 minutes. Young potatoes are very tender, try to stir them less so as not to damage the slices. 
Cut the tomatoes into large slices. Place on top of the potatoes without stirring. Cover again, keep on low heat for five minutes and turn off. Leave on a warm burner, let the finished dish steep a little. At this time, you can prepare a light vegetable salad, such as cabbage or cucumbers. 
Place potatoes with meat and tomatoes into plates without stirring, lifting all layers from below. Serve hot. If desired, sprinkle with herbs and finely chopped garlic. Or make sour cream sauce with chopped dill and grated garlic. Bon appetit! 
Author Elena Litvinenko (Sangina)
Also try cooking
Step 1: prepare the meat.
This dish does not pretend to be luxurious, but it can be a great addition to lunch or a hearty dinner, especially since it does not take much time to prepare. So, first of all, we take a fresh tenderloin, rinse it thoroughly under running cold running water, dry it with paper kitchen towels, place it on a cutting board and, using a sharp kitchen knife, remove the film, excess fat, thin veins, and bones from the meat, which are very often remain on the log house.Then we cut the pork crosswise into layers about 2 centimeters thick and beat each one in turn with a kitchen hammer so that they become thinner, from 9 millimeters to 1 centimeter.
After this, rub the slices on both sides to taste with salt, a mixture of spices for meat, transfer to a small bowl and leave there until 15–20 minutes or before use, so that they are saturated with the aroma of spices.
Also preheat the oven at this time. up to 180 degrees Celsius and, using a baking brush, grease a non-stick baking sheet or heat-resistant baking dish with a thin layer of vegetable oil.
Step 2: prepare vegetables and other ingredients.
Meanwhile, using a clean knife, peel the potatoes and onions. We wash them together with the tomatoes under running cold running water, dry them with paper towels, place these products one by one on a new board and continue preparing. We remove each tomato from the place where the stalk was attached and chop it into layers 1.5–2 centimeters thick, into slices of the same size, or simply divide it into 4, 5 or 8 equal parts.
We chop the onion into half rings 6-7 millimeters thick or into large cubes 1 centimeter.
Grind the potatoes into long strips, slices or rings with a thickness of approximately 7 to 9 millimeters, distribute the cuts into separate bowls, place the other necessary ingredients on the countertop and proceed to the next step.
Step 3: put the products in the mold.
At the bottom of the prepared baking sheet or mold, distribute the pieces of chopped pork in an even layer. Sprinkle the meat with half of the chopped onion and place the potatoes on top of it in a figurative manner or in artistic disorder. Season it to taste with salt, ground black pepper and, if desired, an additional portion of meat spices.
Then sprinkle with the rest of the onions, decorate with chopped tomatoes and cover the pan with aluminum foil, trying to do this so that there are no gaps.
Step 4: bake the meat with potatoes and tomatoes in the oven.
Next, we send the still raw food into a preheated oven on the middle rack and bake the meat with potatoes and tomatoes 40 minutes. During this time, all components of the dish will be fully prepared, but to make it more attractive in appearance, keep it in the oven without foil for a while longer. 10–15 minutes or until the surface of the potatoes is lightly browned. 
Then we put oven mitts on our hands and move the already very fragrant culinary masterpiece onto a cutting board that was previously placed on the countertop. Using a kitchen spatula, place vegetables and meat in portions on plates and serve.
Step 5: serve the meat with potatoes and tomatoes in the oven.
Meat with potatoes and tomatoes in the oven is a hearty and nutritious meal, which is served hot as a second main course. After cooking, this delicacy is laid out in portions on plates; if desired, each is decorated with fresh dill, parsley, cilantro, basil or green onions and complemented with marinades, pickles, fresh sliced vegetables or salad. Enjoy and be healthy!
Bon appetit!
Sometimes chopped potatoes are crushed with spices, salt and allowed to brew in this form for 15–20 minutes before baking;
Very often, a set of vegetables is supplemented with chopped garlic cloves, slices of sweet salad pepper or carrots shredded on a medium grater;
If desired, the meat can be kept for several hours in your favorite marinade before baking, this will only benefit its taste;
Some housewives sprinkle the dish with chopped hard cheese; this should be done 7–10 minutes before the food is completely ready, so that the dairy product has time to melt and turn red;
The spices indicated in the recipe are not important; use any others that are used to season meat.
Simple and satisfying dishes with cheese, tomatoes, champignons and more.
igorgolovniov / depositphotos.comIngredients
- 1 kg of potatoes;
- 600–700 g pork (ribs or pulp);
- 2–3 onions;
- 4–5 tablespoons;
- salt and pepper - to taste;
- 100 g hard cheese.
Preparation
Cut the potatoes and meat into small pieces, the onion into half rings. Mix everything with mayonnaise, salt and pepper.
Place in a greased baking dish. Cook for 40–45 minutes in the oven at 180°C. Before serving, sprinkle with grated cheese and leave for 5 minutes at room temperature.
dairygoodness.ca Ingredients
- 5 large potatoes;
- 2 onions;
- 150 g hard cheese;
- 650–700 g pork tenderloin;
- 1 tablespoon vegetable oil;
- 3 tablespoons butter;
- 3 tablespoons flour;
- 2 teaspoons salt;
- ½ teaspoon dried thyme;
- ½ teaspoon dried sage;
- 750 ml milk.
Preparation
Cut the potatoes into thin slices, the onion into half rings. Grate the cheese on a coarse grater.
Cut the tenderloin into slices approximately 0.5 cm thick. Fry in vegetable oil for a minute or two on each side.
Melt the butter in a deep frying pan over low heat. Combine with flour, salt, pepper, thyme and sage. Gradually pour in and stir constantly so that no lumps remain. Remove from heat and stir in potatoes and onions.
Place pork in a baking dish. Top with potato and onion mixture. Cover with foil and bake for 30 minutes at 180°C. Remove the foil, stir and leave for another 30 minutes. Sprinkle with cheese 5-10 minutes before cooking.
Pattysaveurs.com Ingredients
- 1 kg of potatoes;
- 1 kg pork pulp;
- 4 onions;
- 2 cloves of garlic;
- 1–2 tablespoons vegetable oil;
- ½ teaspoon sugar;
- salt and pepper - to taste;
- 1 teaspoon rosemary;
- 420 ml or water;
- 120 ml heavy cream.
Preparation
Cut the potatoes and pork into small pieces, the onion into rings or half rings. Chop the garlic or pass through a press.
Heat vegetable oil in a frying pan over medium heat. Fry the pork for 2-3 minutes and place on a plate. In the same pan, brown the onion and sugar for 3-5 minutes.
Grease the bottom of the baking dish with softened butter. Add half the potatoes, all the onions, salt and pepper. Add pork, salt, pepper, rosemary and garlic. Place the remaining potatoes on top. Pour in broth mixed with cream. Cover with foil. Bake for 30 minutes at 200°C. Then remove the foil and cook for about the same amount.
4. Pork with potatoes, cheese and cream “French style”
Gastrosenses.com Ingredients
- 350–400 g pork pulp;
- 3–4 large potatoes;
- 1 onion;
- 200 g hard cheese;
- 1 tablespoon vegetable oil;
- salt and pepper - to taste;
- 150–200 ml cream;
Preparation
Cut the pork into thin layers, potatoes into thin slices, and onions into half rings. Grate the cheese on a coarse grater.
Grease the baking dish with oil. Place meat and onions in it, add salt and pepper. Place potatoes on top, add a little more salt and pepper, pour cream and sprinkle with cheese. Cover with foil.
Bake in the oven at 180°C for approximately 50–60 minutes. 5 minutes before cooking, remove the foil.
Pillsbury.com Ingredients
- 400 g pork pulp;
- 5–6 potatoes;
- 1 carrot;
- 2 onions;
- 1 cob of corn (can be replaced with 100–150 g of frozen grains);
- 2 tablespoons vegetable oil;
- salt and pepper - to taste;
- any spices are optional.
Preparation
Cut the pork into four equal slices, cut the potatoes into medium pieces, carrots and onions into small pieces. Divide the cob into several parts; if you are using frozen grains, thaw.
Take four pieces of foil. Pour a little oil on each one. Divide all prepared ingredients into four equal parts and place on sheets of foil. Salt and pepper, add spices. Wrap the foil so that there is a small free space inside. Place on a baking sheet. Bake in the oven at 180°C for about 40–50 minutes.
Simplyrecipes.com Ingredients
- 3–4 large potatoes;
- salt - to taste;
- 1 tablespoon butter;
- 100–120 ml milk;
- 2 carrots;
- 1–2 cloves of garlic;
- 3–4 sprigs of parsley;
- 1 onion;
- 1 tablespoon vegetable oil;
- 450 g minced pork;
- pepper - to taste;
- 240 ml beef broth or water;
- 2 tablespoons flour.
Preparation
Boil the potatoes until tender in salted water for about 20 minutes. Grind with a masher with butter and milk to make a puree.
Grate the carrots on a coarse grater. Chop the garlic or pass through a press. Chop the greens.
Cut the onion into small pieces. Fry in vegetable oil over medium heat for 2-3 minutes. Mix with minced meat and garlic. Cook for another 3-5 minutes. Salt, pepper, add broth, sprinkle with flour and. Stirring constantly, leave on the stove for 6-8 minutes.
Place the finished minced meat in a baking dish. Add carrots and top with mashed potatoes. Cover with foil and bake for 30–35 minutes at 200°C. 10-15 minutes before cooking, remove the foil.
7. Pork with potatoes and sour cream and mustard sauce
cookingandbeer.com Ingredients
- 650–700 g small potatoes;
- 400–500 g pork pulp;
- 1 teaspoon paprika;
- 1 teaspoon dried oregano;
- ½ teaspoon chili powder;
- ½ teaspoon chopped dried onion;
- ½ teaspoon garlic powder;
- ½ teaspoon ground black pepper;
- ¼ teaspoon salt;
- 60–70 ml sour cream;
- 2 tablespoons Dijon mustard;
- 1 tablespoon of vegetable oil.
Preparation
Boil the potatoes until tender, about 20–25 minutes. Then place it on a plate.
Cut the pork into 4-5 flat pieces. In a small bowl, combine paprika, oregano, chili, onion, garlic powder, half the black pepper and salt. Separately, combine sour cream with mustard and remaining pepper.
Cover a baking sheet with foil and grease with oil. Lay out the meat, place the potatoes next to it and mash it with the back of a spoon. Sprinkle with spice mixture. Bake for approximately 20–25 minutes at 200°C. Before serving, pour over sour cream and mustard sauce and leave at room temperature for 3–5 minutes.
Mostlyhomemademom.com Ingredients
- 600 g pork pulp;
- 4–6 large potatoes;
- 5–6 large champignons;
- 1 onion;
- 100 g mozzarella;
- 1 tablespoon vegetable oil;
- salt and pepper - to taste;
- 700 ml tomato sauce.
Preparation
Cut the meat into layers about half a centimeter thick, potatoes into large pieces, mushrooms into medium pieces, onions into half rings. Grate the cheese on a coarse grater.
Grease a baking dish with oil. Add pork, onions, mushrooms and potatoes. Season with salt and pepper. Pour in the sauce and cover tightly with foil.
Bake for 45 minutes at 180°C. Then remove the foil, sprinkle with cheese and cook for another 15 minutes. Let sit at room temperature for 5 minutes before serving. Shebeko / depositphotos.com
Ingredients
- 600 g potatoes;
- 400–500 g pork pulp;
- 100 g hard cheese;
- 1 carrot;
- 1 onion;
- 40 g butter;
- 150 ml milk or water;
- salt and pepper - to taste.
Preparation
Cut the potatoes and pork into small pieces. Grate the cheese and carrots on a coarse grater. Chop the onion.
Place meat on the bottom of the pots, potatoes, butter, onions and carrots on top. Pour in milk mixed with salt and pepper. Cover with a lid, place in the oven and cook for 50–60 minutes at 200°C. Then sprinkle with cheese, do not close the lid and leave to bake for another 10-15 minutes.
Valentinascorner.com Ingredients
- 6 potatoes;
- 5–6 small tomatoes;
- 4 tablespoons butter;
- 150–200 g mozzarella or other cheese;
- 1 onion;
- 1–2 cloves of garlic;
- 3–5 sprigs of parsley or other herbs;
- 1½ teaspoons vegetable oil;
- 450 g minced pork;
- salt and pepper - to taste;
- any spices for meat - optional;
- 3 tablespoons of cream with a fat content of 10–18%.
Preparation
Cut potatoes and tomatoes into thin slices, butter into small pieces. Grate the cheese on a medium grater. Chop the onion and pass the garlic through a press. Chop the greens.
Heat 1 teaspoon vegetable oil in a frying pan over medium heat. Fry the onion for 2-3 minutes. Add and cook for another 4-5 minutes, stirring constantly. Salt, pepper, sprinkle with spices and garlic, pour in cream. Stir.
Grease the baking dish with the remaining vegetable oil. Place a layer of potatoes with salt and pepper, top with minced meat with pieces of butter, then tomatoes. Sprinkle with cheese. Cover with foil and place in the oven preheated to 200°C. Bake for 35–40 minutes, then remove the foil and cook for another 3–5 minutes.
Before serving, garnish with herbs.
Most housewives prepare all dishes before New Year's Eve, and especially hot dishes. Of course, many do not have time and the dishes are received raw, or they are subsequently reheated. But this particular recipe is ideal for the holidays. Because all the ingredients can be prepared in advance and put in the oven to bake - right before the celebration.
Potatoes baked in the oven with pork and tomatoes turn out very tasty, tender and appetizing. Let's start cooking.
1. First, prepare all the ingredients according to the list.
2. Clean the meat from veins and excess fat and cut into large pieces. Place in a deep bowl, add soy sauce, salt, black pepper and spices to taste. Mix well and leave to marinate for 40 minutes.
3. Cut the potatoes into pieces, place them in a deep bowl and add spices to taste.
4. Peel the carrots. Then cut the onions and carrots into half rings and add them along with the spices to the potatoes.
5. Place pork in a hot frying pan with vegetable oil, fry for 5 minutes over low heat and add to the rest of the ingredients.
6. Next, mix well. Place foil in a baking dish, and then evenly distribute the vegetables and meat. Cut the tomatoes into cubes and place on top of the potatoes. Then cover the pan with foil and place in an oven preheated to 180 degrees for 30 minutes.
7. Remove the finished potatoes with pork and tomatoes from the oven, place on plates and serve.
Wash the meat, dry and cut into slices.
Place each slice between two layers of cling film or in a bag and beat on both sides.
Peel the onion and cut into quarter rings.
Cut the tomatoes into rings or half rings.
Peel and chop the garlic.
Grate the cheese on a coarse grater.
Grate the potatoes on a coarse grater and place in a bowl of cold, salted water.
When you need to add the potatoes, drain them in a colander and dry.
Place the chopped meat slices on a greased baking sheet, add salt and pepper.
Place onion and chopped garlic on top, add a little salt and pepper.
Then place a layer of potatoes and lightly salt and pepper.
Place tomatoes on the potatoes, add a little salt and sprinkle with a pinch of sugar.
Coat a layer of tomatoes well with mayonnaise and sprinkle with grated cheese.
Bake in an oven preheated to 180°C for about 50-60 minutes, until the potatoes are cooked.
If after 40 minutes the cheese crust begins to brown and the potatoes are not yet ready, you need to cover the pan with foil so that the potatoes are ready and the casserole does not dry out.
Enjoy your meal!
Share the recipe with your friends!
gotovim-doma.ru
French-style meat with potatoes in the oven is a delicious dish, the recipe of which will not seem difficult even for novice cooks. In fact, this is a dish prepared from potatoes and meat in the oven.
All you need for this recipe for French-style meat and potatoes in the oven is onions and pork, cheese and potatoes. Preparing the dish is not difficult, in addition, this recipe will not take up too much of your time. The meat must first be beaten - this way it will become tender and will practically melt in your mouth. In addition, to obtain a more refined taste, the meat is pre-marinated in a sauce with spices. Then the prepared tenderloin is placed on a baking sheet along with onions, potatoes and cheese. The dish turns out not only tasty, but also satisfying.
Ingredients:
- spicy onions – 4 medium sized heads
- four cloves of garlic
- kilogram of potatoes
- 300 grams of cheese,
- boneless pork – one and a half kilograms
- spices for meat (take the ones you like best)
- mayonnaise – 200 grams
- black pepper
- 70 grams of vegetable oil
Cooking the dish “French-style meat with potatoes in the oven recipe with photos”:
Turn on the oven in advance, let it have time to warm up thoroughly before you put the baking sheet in it.
Cut the pork into portioned chops, not too thick and not too thin. Beat the meat well so that it is soft.
Finely chop about 4 or 5 cloves of garlic. Place the chopped meat in a deep bowl, sprinkling it with chopped garlic, salt and pepper. Within reason, you can sprinkle the meat with spices to suit your taste. But you don't want to make the pork too spicy, as the overall flavor of your dish should be quite mild rather than spicy. Leave the meat at room temperature for about half an hour - let it be thoroughly soaked in spices and salt.
Cut the onion into thin rings. Take peeled potatoes and cut them into circles, and then cut each circle into two parts.
A slice of hard cheese and grate it on a coarse grater.
To prevent your meat from burning, pour a little vegetable oil onto the surface of the baking sheet; you can cover it with foil.
Place the first layer of meat on a baking sheet, then onions and potatoes. Lubricate generously with mayonnaise. Sprinkle with cheese. If you have a deep baking sheet, change the order of layers.
Place the baking sheet in the preheated oven. The oven temperature should be 180 degrees, no higher, as the meat may burn, while the potatoes will remain raw. If you have a grill function, use it during the last 5 minutes of cooking. Bake the meat in French with potatoes for 45-50 minutes.
French-style meat with new potatoes in the oven
In order to prepare this tasty, but completely uncomplicated dish, you will need a little time and a set of ingredients.
Ingredients:
- 2 kilograms of potatoes (you can take more or less, this proportion is indicated very arbitrarily)
- about 400 grams of chicken fillet
- 2 large onions
- 5 tablespoons of mayonnaise of any fat content
- 200 grams of any hard or semi-hard cheese.
Recipe for French-style meat with potatoes baked in the oven:
Take a baking tray and place special baking paper on it. Place the meat cut into small pieces on the paper. Cut the onion there into smaller pieces.
Cut the pre-peeled potatoes into cubes. Add mayonnaise and salt and pepper to the potatoes, mix everything and place on a baking sheet with the meat and onions. Grate the cheese on the coarse side of a grater.
Sprinkle it over the ingredients and place in the oven for 50 minutes or a little more. Potatoes must be baked at a temperature of 180 degrees. If you end up with too many potatoes, the rest of the dish can be served the next day by heating it in a frying pan with a little oil.
French-style meat with potatoes and mushrooms in the oven recipe
A very tasty and very filling dish. It is absolutely easy to prepare and preparing the ingredients does not take much time. The dish is quite suitable for a novice housewife.
Ingredients:
- 6 potato tubers, quite large
- 400 grams of pork, preferably without streaks - neck tenderloin is perfect for this purpose.
- four heads of hot onions (sweet purple ones do not give the necessary piquancy in the casserole)
- cheese - 250 grams, but more is possible if you like a large amount of processed cheese.
- mayonnaise – 400 ml pack
- refined sunflower oil
- spices and salt
- champignon mushrooms - 300 grams
How to cook meat in French with potatoes in the oven recipe:
First of all, cut the pork into pieces. Then peel the potatoes and cut them into slices, each of which should not be wider than 3 or 4 millimeters. Then cut the onion into rings, also no more than 4 mm wide. Cut the mushrooms into slices.
Take the foil, fold it several times, make “boats” out of it the size of the meat. Place the meat in the pan, then add the onion. Lubricate with mayonnaise. Add potatoes and onions again. Lubricate with mayonnaise. The penultimate layer is mushrooms. mayonnaise again. Now you can sprinkle with cheese.
Bake the meat for approximately 30 -40 minutes at 180 degrees. Serve the meat hot.
Bon appetit.
Delicious potatoes with meat in the oven in French
Meat in French For many, it is a standard dish, which is easy and simple to prepare and which will always be tasty, despite the many options for preparing this dish. Oddly enough, this dish has Russian roots and has nothing to do with French cuisine. It is known from history that for the first time this dish was actually prepared in Paris for Count Orlov.
It was prepared exclusively from veal. By the way, in France they still prepare a dish called veal “Orloff” - this is veal with mushrooms in sauce. In Russia, many options for preparing this dish have appeared. The dish uses different types of meat: pork, veal, beef, lamb. And the layer may be different. Potatoes, mushrooms, tomatoes, onions, and cheese are often used. You can use mayonnaise as a sauce, or you can make Bechamel sauce. I love French meat! I liked this recipe, it's quite simple. Today we will cook meat in French according to this recipe.
To prepare French-style potatoes with meat in the oven you will need:
- meat - 500g;
- potatoes - 2-3 large pieces;
- tomatoes - 3-4 pcs;
- 2-3 medium onions;
- fresh champignons - 300 g;
- mayonnaise - 1 pack;
- cheese - 300g
- salt and spices to taste.
Recipe for French Oven Potatoes with Meat with Tomatoes and Mushrooms”:
Let's pre-prepare the meat. It must be cut into pieces, you can beat it if desired. Sprinkle with salt and spices, mix well and leave to stand while the remaining ingredients for the French-style meat are prepared. We choose the spices that you like best. Meat goes well with basil, oregano, and pepper. You can take a ready-made set of spices for meat in French.
We will place the potatoes at the very bottom of the baking dish. Pre-grease the mold with butter. Wash the potatoes, peel them, cut them into circles (not very thick) and place them on the bottom of the mold. Lightly salt the potato pillow. There are options for cooking meat in French without using potatoes. But in this case we get both a side dish and a main dish at once.
We place the meat, which has already been soaked in spices and salt, on top of the potatoes.
The next layer is onion. It must be cut into rings and placed on the meat.
Wash the mushrooms well and chop finely. Place them on top of the onion. You can also take forest mushrooms, but it is better that they are fresh and not frozen. You can pre-fry the mushrooms, or you don’t have to. Wild mushrooms must first be boiled and then added to the dish.
Cover the mushrooms with tomato slices. Slice the tomatoes thinly.
Pour mayonnaise on top. Put it in the oven. Bake at 190 degrees for about an hour. During this time, the meat will be well baked and the potatoes will become soft.
Before finishing baking, sprinkle the dish with cheese and bake until a cheese crust forms.
Serve the meat hot in French as a second course.
What a good and understandable recipe for meat in French! Very successful design and the fact that this is a photo recipe and a step-by-step one is doubly valuable! I often make meat in French using this recipe for the holidays, and I recommend it to everyone! Serve meat in French with fresh vegetables and herbs.
French baked meat with potatoes and chicken
There are many variations of cooking meat and potatoes. This version of meat and potatoes is attributed to French cuisine, but the popular name is “meat captain’s style”.
To prepare this delicious dish “French meat with potatoes and chicken”
, you need to take one chicken fillet, two tomatoes, four medium-sized potatoes, vegetable oil, hard cheese, salt and ground black pepper.
Wash and peel the potatoes.
Cut into slices and lightly fry in vegetable oil until half cooked and golden brown.
Rinse the chicken breast, cut into small slices and fry a little until golden brown.
Peel the tomatoes.
This is very simple to do: cut the top and lower the fruit into boiling water for 30 seconds. Remove with a slotted spoon, let cool slightly and carefully peel.
Line a baking sheet with foil and place fried potatoes in the first layer.
second layer - tomatoes cut into slices,
add salt and pepper, place the third layer of chicken and sprinkle with grated hard cheese.
Place in an oven preheated to 200-250 degrees Celsius and bake until golden brown.
Now our dish “French meat with potatoes and chicken in the oven”
ready, bon appetit. As you can see, our recipes with photos show that this dish is easy to prepare.
French-style meat with potatoes in the oven recipe with photos
Source
gotovit-doma.ru
Meat in the oven with potatoes and tomatoes
There are dishes that you simply can’t help but like, for example, meat in the oven with potatoes and tomatoes. The beauty of such a dinner is that you don’t need to prepare the side dish separately - everything is “in one plate.” In addition, despite the fact that this is the most common and familiar dish to us, it can be prepared in a very unusual way, and most importantly, it is satisfying, simple and very tasty! You just need to use your imagination, or just read our article. Stock up on food and the desire to cook - and everything will turn out great. As always, your family will remain full and satisfied.
Traditional recipe
Before we talk about unusual recipes, we need to tell you the traditional way of preparing meat with potatoes and tomatoes. It has the simplest ingredients, and there is nothing special in cooking, but it has become a favorite dish, perhaps, in all families. For it we will need:
Let's start by preparing the pork. It should be washed thoroughly with cool water and dipped in paper napkins. Then pay attention to ensure that the tenderloin is “clean”: without fat, veins and bones. Then we cut into even plastic pieces about one and a half centimeters thick and beat them off. When the chops are ready, rub them with salt and spices, put them in one bowl and put them in the refrigerator. While we prepare everything else, they will absorb the taste and aroma of the seasonings.
Now wash and peel the potato tubers, then cut them into rings no more than a centimeter thick. We also clean the onion and turn it into half rings. We also wash the tomatoes and cut them into thin pieces.
Grease the pan with butter and place the ingredients in the following order: chops, half an onion, potatoes, remaining onions and tomatoes. Salt and pepper everything and put it in the oven for 40-50 minutes (temperature 180 degrees).
TIP: It is best to cover the dish with foil or a lid, and when the dish is ready, remove it to allow the potatoes to get a golden crust in the oven.
Serve the dish hot, with chopped herbs and sour cream. You can add chopped garlic and seasonings to the sour cream, then you will get a very tasty garlic sauce.
Spring option
By the name you can guess that we are talking about adding some other vegetables besides tomatoes. But that's not all! In the spring you really want something lighter - this recipe for a delicious dish will come to the rescue. We will need:
- Potatoes - 300 gr;
- Tomatoes - 4 pcs;
- Chicken fillet - 500 gr;
- Lemon - half of one;
- Bell pepper - 2 pcs;
- Salt, pepper - to taste;
- Fresh herbs;
- Sunflower oil - for the shape.
Wash potatoes, tomatoes, bell peppers, lemon and chicken fillet. Rub the meat with spices and put it in the refrigerator. Peel the potatoes and cut them into thin slices. We cut the tomatoes into rings. Remove the core and seeds from the bell pepper and cut it into thin strips. Cut half a lemon into thin slices.
Grease a baking tray with oil. Mix all the prepared ingredients in a large bowl, add salt and pepper, then place on a baking sheet. Bake in the oven at 180 degrees for half an hour. A fragrant and light spring dish is ready! Be sure to serve it hot and with plenty of chopped fresh herbs. A vegetable salad dressed with olive oil is an excellent addition.
Meat and potatoes with cheese crust
Potatoes and meat in a wonderful sauce and under a golden cheese crust will not leave anyone indifferent! It is very easy to prepare, and the result is stunning. We need:
Wash the pork, remove fat, veins and bones, cut it into slices one and a half to two centimeters thick, and make chops from them. Then season with spices and place in a greased form. Peel and chop the garlic, mix it with mayonnaise. Apply sauce to chops.
We cut the washed and peeled potatoes into plastic pieces, no more than a centimeter thick. Place them on the meat and coat with the remaining mayonnaise. Distribute the tomatoes cut into slices over the surface of the potatoes. Grate all the cheese and place evenly in the pan.
TIP: Tomatoes add a special sourness to the dish, which not everyone likes. Instead of tomatoes, you can add canned pineapples; they will add sweetness and piquancy to your dish.
Preheat the oven to 180 degrees and bake the dish for about half an hour. Readiness to check the softness of the potatoes. Tender and juicy pork with aromatic tomatoes and soft potatoes is ready! Serve hot, with fresh herbs.
Enjoy your meal!
edaizduhovki.ru
French-style meat with potatoes in the oven. 10 recipes with photos
Hello readers! I'm writing delicious recipes for you again. This time it will be a very popular dish - French-style meat with potatoes in the oven. Preparing this dish is very simple, no more difficult than a regular casserole. Traditionally, all layers are covered with mayonnaise and cheese, it turns out fatty, high in calories, but very tasty. This is quite a festive version of the hot dish.
Despite its name, French meat has nothing to do with France. This is a Russian dish. It is believed that it was invented by Count Orlov's cook. Of course, there have been changes in the recipe since then. And now there are many options. I will write for you 10 ways to deliciously bake this delicacy in the oven. Just follow the recommendations that I will write today.
And if you are wondering what to cook for dinner, then read my article with answers to this question!
French-style meat with potatoes in the oven - a classic recipe
Most often this dish is prepared with pork, although, of course, you can take any meat (chicken, veal, beef, turkey). This recipe uses pork tenderloin. In the classic version, mayonnaise is used as a sauce, which, by the way, can be made at home very quickly. But, if you want a less calorie dinner, then take sour cream.
Ingredients:
- pork (better tenderloin) - 600-800 gr.
- potatoes - 4-5 pcs.
- hard cheese - 200-300 gr.
- fresh rosemary - a few leaves (you can take dry)
- onions - 4-5 pcs.
- milk - 300 ml
- mayonnaise - 150 ml
- barberry berries
- butter for greasing the mold - 30 gr.
- salt, pepper - to taste
Cooking method:
1. First you need to make the preparations: peel the potatoes and cut them into thin slices (about 2-3 mm). Also try to cut the meat thinly. The onion is chopped into half rings (also about 2 mm).
To make it easy to cut meat evenly and thinly, freeze it in advance and use a sharp knife.
2. Grate the cheese on a coarse grater.
3.Take a baking dish. This can be a baking sheet, a heat-resistant glass dish, or a disposable aluminum foil dish. Generously grease the bottom and sides with butter.
4. Place a layer of potato slices on the bottom. Lay them slightly overlapping so that the pallet does not show through. Season with salt and place rosemary leaves on top (or sprinkle with dry leaves). Rosemary can be replaced with Provencal herbs or other spices to taste.
5.Place the meat in one layer on top of the potatoes. Be sure to add salt and pepper to taste. And lay out a few barberries, as shown in the photo.
If you are unable to slice it thinly, beat the meat with a hammer. To avoid splashes on the walls, cover the product with cling film.
6.The next layer is onion. French meat cannot be imagined without onions, especially if it is pork. The vegetable juice will soak the steaks and make them tender. Lightly salt again.
8.Sprinkle the workpiece with grated cheese.
9.Mix milk with mayonnaise and pour the resulting dressing over the casserole. Place in an oven preheated to 200º for 1 hour. Cooking time may vary depending on the type of potato and meat. Be sure to taste your dish for softness.
Instead of mayonnaise, you can add sour cream and half a teaspoon of khmeli-suneli to the dressing. You also don’t have to sprinkle the cheese right away so that it doesn’t harden too much. Cheese can be added 20 minutes before cooking. Then it will remain soft.
10. Serve the finished “French” meat and potatoes to the table. It will be very tasty with sauerkraut. And with any vegetable salad, this dish will be a win-win. Prepare this recipe and write what you got. If you make it with barberry and rosemary, you will get an excellent taste and aroma.
How to cook meat in French with potatoes, tomatoes and cheese: pork recipe
I offer another recipe for cooking meat in French. Tomatoes are already appearing here, adding a new flavor note. Mayonnaise is still used as a dressing, although this time we will do without milk.
Ingredients:
- pork - 300-400 gr.
- potatoes - 3-4 pcs. (500 gr.)
- onions - 2 pcs.
- hard cheese - 200 gr.
- tomatoes - 500 gr.
- mayonnaise - 3 tbsp.
- salt, pepper, ground coriander - to taste
Preparation:
1. Rinse the meat well and cut into steaks, 1 cm thick. Using a hammer, beat the pieces on both sides, like chops. Next - salt, pepper, sprinkle with coriander.
The meat must be cut across the grain to ensure it remains juicy.
2. Peel the onion and cut into half rings. Then press it with your hands so that a little juice comes out. This is what we did when we marinated pork kebab. It is onion juice that softens the fibers and makes the meat tender.
3. Cut the potatoes into thin slices. Place in a separate bowl, add salt and pepper to taste, and stir.
Alternatively, potatoes can be grated. You will get a slightly different taste. You can experiment...
4.Tomatoes are also cut into slices, if they are not large. Large fruits can be chopped into semicircles. Simply grate the cheese on a coarse grater.
5.Now it’s time to assemble the dish. Grease a baking dish with any vegetable oil. Place potatoes on the bottom, meat on top. If the pieces are too large, you can cut them for convenience.
5.Place mayonnaise (you can use homemade one) on the meat and spread it. It is convenient to use a silicone brush.
7.Crush the dish with cheese and spread mayonnaise on top again. And again, don’t forget about the lifesaving brush.
8. The oven must be turned on at 200º in advance and the food should be placed in a preheated cabinet to bake for 40 minutes. Take a look at your oven and check if the dish is ready.
9. This French-style meat will be covered with a delicious cheese and mayonnaise crust. If you cut everything thinly, then both the potatoes and the chops will have time to fully cook. As you can see in the photo, the tomatoes and other ingredients release liquid during baking, so everything will practically stew in its own juice.
Delicious recipe for French potatoes with chicken
Chicken is a more dietary meat than pork. In addition, this is a more budget option. To prepare the dish, you can use either chicken breast or thighs. And to get even more flavor and juiciness, the product needs to be marinated before baking in the oven. How to do this, read below.
After reading the list of ingredients, you may be surprised: where is the mayonnaise? I will answer: it won’t happen! What a surprise.
Ingredients:
- chicken fillet - 2 pcs.
- potatoes - 8 pcs.
- tomatoes - 2 pcs.
- onions - 1 pc.
- hard cheese - 50 gr.
- kefir - 1 tbsp. (250 ml)
- garlic - 5 cloves
- salt, pepper, chicken seasoning - to taste
- vegetable oil - 3 tbsp.
Cooking method:
1. Rinse the chicken fillet thoroughly and dry it with a paper towel. No extra water is needed. Cut the meat into medium pieces.
2.Each piece must be pierced with a special device for softening meat or beaten with a hammer. Now sprinkle the seasoning all over the fillets and use your fingers to lightly rub the spices into the fibers. Give the chicken a little massage.
3. Place all the pieces in a deep bowl. Finely chop the garlic with a knife and add to the chicken. Pour kefir over the fillet and stir. The chicken should be completely covered with marinade. Place the meat in the refrigerator to marinate for at least 30 minutes.
It is better to cover the chicken breast in the marinade with cling film so that there is no exchange of odors in the refrigerator.
4. Peel the potatoes and cut into thin circles. Salt, pepper and add vegetable oil. Mix well. (For other ways to bake this vegetable, see this link).
5.Chop the onion and tomato equally into thin rings.
6. Grease a baking tray with vegetable oil and place potatoes on the bottom. On top are onion rings.
8. Mix the marinade left over from the chicken with finely grated cheese. Spread the sauce evenly over the top of the casserole.
9. Preheat the oven to 180º and bake the meat in French (light version) for 35-40 minutes. Use a knife to check if the potatoes are soft.
10.Cut into portions and serve. This casserole will please all family members. Bon appetit!
Cooking meat in French with mushrooms and potatoes
Mushrooms always add a special taste and aroma. Be it salads, soups or main courses. Well, with meat and potatoes - this is a golden classic. This combination is always a win-win. So let's cook this dish in the oven.
Ingredients:
- chicken fillet - 3 pcs.
- potatoes - 6 pcs.
- onions - 1 pc.
- champignons - 10 pcs.
- hard cheese - 250 gr.
- salt, pepper - to taste
- parsley - 1 bunch
- mayonnaise - 125 ml
- water - 125 ml
- butter for greasing the mold
Preparation:
1.Cut the onion into half rings and the mushrooms into slices. Heat the sunflower oil in a frying pan and first fry the onion over medium heat until transparent. Then add the mushrooms, stir and cook for 10 minutes, be sure to add salt and spices as desired.
2.Wash and dry the chicken breast. Cut into small pieces.
3.Cut the peeled tubers into circles and leave in cold water for 10-15 minutes to remove excess starch.
4. Prepare the filling sauce. In a small bowl, mix half a cup of mayonnaise and water. Chop the parsley quite coarsely and add to the resulting mass. Now add salt and pepper and stir again. The finished sauce is quite liquid.
5.Rinse the potatoes until the water is clear and place them in a sieve to drain excess liquid. Grease the pan completely (bottom and sides) with butter.
6. Place the chicken in an even layer at the very bottom. Pour the mayonnaise sauce over the meat. If the sauce is lightly salted, add a little additional salt to the fillet.
7.Now the meat needs to be coated. Place the potatoes on it in one layer (about half of all preparations) and pour a little mayonnaise and parsley over them. Place another layer of potatoes on top and pour the filling over it again.
8.Grate the cheese on a coarse grater and sprinkle on the casserole (use a third of all the cheese).
10.And the finishing touch is a cheese cap, which will then turn into a crust.
11.Cover the pan with a lid or foil and bake in an oven preheated to 180º for 1 hour. 15 minutes before cooking, remove the lid and reduce the temperature to 150 degrees.
12. Ready-made French-style meat with potatoes and mushrooms will be very tasty, soft, and well baked. All products will exchange their tastes and aromas. The result will be a juicy dish.
French-style meat with pork in the oven - the best video recipe
Now, friends, watch the video recipe for cooking meat in French. This video not only shows how to prepare this delicious dish, but also talks about the nuances and secrets.
For example, you will learn:
- how thick should the pieces of meat be?
- how to keep kitchen and clothes clean when beating
- in what order should the layers be laid out?
- how to make juicy steaks without drying them out
- how to make a delicious dressing
Ingredients:
- pork (loin) - 1 kg
- mayonnaise - 150 gr.
- onions - 3 pcs.
- potatoes - 9-10 pcs.
- hard cheese - 300 gr. (Dutch)
- feta cheese - 100 gr.
- salt, pepper - to taste
- vegetable oil for frying
Recipe for holiday meat in French with beef (without mayonnaise)
You can buy good meat for the holiday table - tenderloin. And cook it in the oven, with potatoes, and under a cap of cheese. This is delicious! Check out the step-by-step recipe on how to cook French-style meat with beef.
Ingredients:
- beef tenderloin - 600 gr.
- potatoes - 400 gr.
- sweet onion - 2 pcs.
- tomatoes - 3-4 pcs.
- Gouda cheese - 120 gr.
- salt, pepper - to taste
- olive oil
Preparation:
1. Wash and dry the beef. Cut into steaks, 2 cm thick. Next, beat with a hammer on both sides to get pieces 0.5-1 cm in size.
2. Peel the tubers and cut into slices (thinly).
If the vegetables are hard, it is better to first boil them until half cooked.
3. Grease a baking sheet with vegetable oil and place the potatoes in the first layer as a pillow for the meat. Add salt to taste.
4.Place beef on top. Salt and pepper it.
5. Cut the onion into rings, 2 mm thick. Place on meat. Also chop the tomato into slices and place on the onion.
6.Sprinkle the entire dish with olive oil and place in an oven preheated to 200º for 30 minutes.
Cover the pan with foil to prevent the beef from drying out (it will be exposed in many places).
7.Grate the cheese on a coarse grater. Remove the French-style meat from the oven after half an hour and sprinkle it with cheese. Bake for another 10 minutes, without foil. Check the potatoes for readiness - they should be soft. If you slice it thinly, then in 40 minutes it will reach the desired condition.
8. That's all, the festive hot dish is ready! If desired, you can add spices and herbs for flavor to both potatoes and meat. If you cook this recipe, write in the comments if it turned out delicious?
French potatoes with minced meat in the oven
To prepare French meat with potatoes, you can use any minced meat you have on hand. This dish will taste more like a casserole. It doesn’t take much time to prepare; the longest time will be spent fiddling with the root vegetable. But the children will be very happy about this dinner.
Ingredients:
- minced meat - 500 gr.
- potatoes - 600 gr.
- onions - 0.5 pcs.
- tomato - 1 pc.
- hard cheese - 300 gr.
- mayonnaise, salt, pepper - to taste
- vegetable oil for greasing the pan
Preparation:
1. Cut the tubers into thin strips or slices. If you want the dish to cook faster, grate the vegetables.
The minced meat will cook quickly. Therefore, the degree of readiness is checked by potatoes. The thinner it is cut, the faster everything will reach the desired softness.
2.Cut half of a medium onion into half rings, and cut the tomato into thin slices.
3. Divide the cheese into two parts. Grate one half on a coarse grater, and the second on a fine grater.
4.Now assemble the casserole. Grease a baking sheet with vegetable oil and place half of the potatoes in an even layer. Salt and sprinkle with coarsely grated cheese (take 1/2 part, that is, about 75 g).
5. Place half of the onion half rings on top.
6. Salt and pepper the minced meat, knead. Spread in a single layer over the onion.
Mayonnaise can be replaced with a mixture of sour cream with mustard, lemon juice, salt and sugar.
8.Sprinkle coarsely grated cheese on top. Place the remaining potatoes in the next layer and add salt. Spread the remaining onions and make a thick mayonnaise mesh.
10.Bake in a preheated oven at 180º for 45 minutes (approximately) until the potatoes are ready.
11. It turns out to be a multi-layered dish where the meat is in the middle. It's delicious and very appetizing.
French-style meat with chicken fillet, potatoes and pineapples
Chicken with pineapple and cheese goes great. A salad with these main ingredients is very popular for various holidays. But try baking meat with cheese and pineapples and you will become a fan of this dish. At any celebration, guests will happily eat everything and ask for the recipe!
Ingredients:
- chicken fillet - 1 kg
- potatoes - 6 pcs. large
- Mozzarella - 300 gr.
- Parmesan - 150 gr.
- canned pineapples - 300 gr.
- vegetable oil
- salt, pepper, Italian herbs, chicken seasoning, suneli hops - to taste
Cooking method:
1. Potatoes need to be peeled and cut into slices, put in a bowl.
2. Beat the chicken fillet a little or make small cuts with a knife.
3.Now you need to marinate these two products separately. Add ground black pepper, Italian herbs, suneli hops and salt to the potatoes. Add pepper, a little hop-suneli, salt and seasoning to the chicken.
4.Pour sunflower oil over the potatoes and stir. Mix the chicken pieces too.
5.Take a baking sheet and place the root vegetable on the bottom. Place the fillets on top in a single layer.
6. Buy pineapples immediately in pieces or cut into rings. Place fruit on meat.
7. Cut the mozzarella into slices. Or you can take cheese in the form of balls, it doesn’t matter. Cover the casserole with a layer of Mozzarella.
8.Place the dish for 30 minutes in the oven, preheated to 180º. By this time the cheese will melt and become golden brown.
9.Take out the casserole and sprinkle it with finely grated Parmesan. Bake again for 20-30 minutes. Be guided by the potatoes - they should not be raw.
10.As you can see in the photo, it turns out very beautiful. It’s also delicious, you just can’t see it, but you can cook it and try it! This will be a great option for a hot dish for the New Year. Bon appetit!
French turkey meat recipe (with potatoes and cheese)
Turkey is very suitable for cooking meat in French style. Moreover, you can take both the thigh and the breast. The thigh will produce more juicy and fatty steaks, while the brisket will produce more dietary steaks. Here the choice is yours.
Ingredients:
- turkey - 950 gr. (boneless weight)
- potatoes - 8 pcs. average
- onions - 2 pcs.
- hard cheese - 200 gr.
- mayonnaise - 200 gr.
- vegetable oil - 2 tbsp.
- butter - 20 gr.
- salt, pepper - to taste
Preparation:
1. Rinse the meat, remove the skin and cut into portioned steaks, about 1 cm thick.
2. Beat the pieces with a hammer, salt and pepper them on both sides.
3. Place the whole turkey in a bowl, pour in a tablespoon of olive (or sunflower) oil and use your hands to rub the spices into the fibers. This massage will make the meat softer, and the oil will help the pepper penetrate deeper. Leave the workpiece to marinate for now.
4.Cut the onion into half rings and fry it in butter for 2 minutes over high heat. You don’t need to fry for a long time, but this pre-treatment will make the onions crispier, and also with a creamier aroma.
5. Peel the potatoes and cut into thin semicircles. Place all the slices in cold water for 10 minutes.
Potatoes are soaked to remove excess starch.
6.Place all the pieces on a clean kitchen towel to dry.
7.Grate the cheese on a coarse grater. Mix a quarter of the resulting straw with mayonnaise.
8. Grease a baking sheet with vegetable oil and begin assembling the dish. Place all the potatoes on the bottom, salt and pepper them.
9.The next layer is turkey steaks, on which place the onions.
10.Lubricate all the meat with a mixture of mayonnaise and cheese and bake in the oven for 35 minutes at 200º.
11.Remove the tray of French fried meats and sprinkle the entire dish with the remaining cheese. Cook in the oven for another 10 minutes.
12.Taste to see if everything is baked well. And you can serve these delicious steaks with potatoes and a cheese-mayonnaise cap.
How to make French meat in pots with potatoes: step-by-step video
If you want to make French-style meat in pots, you need to know some differences from the classic recipe. And all these nuances are shown in the video, which can be watched below.
You can use any meat you like. And it’s even better to use minced meat for cooking in pots.
If desired, you can add mushrooms (champignons or oyster mushrooms), replace mayonnaise with sour cream or cream. In any case, it will be a hearty dish, perfect for a holiday table.
Ingredients:
- potatoes - 1.5 kg
- any meat (chicken, pork, veal) - 1 kg
- onions - 1 pc.
- tomato - 1 pc.
- hard cheese - 300 gr.
- mayonnaise - 200 ml
- salt, pepper, seasonings - to taste
As you can see, all the recipes are simple and do not require any special cooking skills. Cook delicious food, visit my blog and bookmark this page. See you in the next article!
russkajakrasota.ru
Meat with potatoes and tomatoes in the oven / Pork dishes / TVCook: step-by-step recipes with photos
Do you like dishes from the series “The simpler the better”? If yes, then this recipe is what you need. Meat with potatoes and tomatoes in the oven– the food is not exotic and is prepared from the simplest, everyone’s favorite products, as well as spices, but it always tastes excellent and is divinely aromatic. If you want to give your household a moment of bliss, while wanting to rid them of fatty fried foods, make this yummy treat!
Ingredients for cooking meat with potatoes and tomatoes in the oven
- Potatoes 800 grams
- Pork (fresh tenderloin) 400 grams
- Tomatoes 300 grams
- Onion 150 grams
- Ground black pepper to taste
- Salt to taste
- Mix of spices for meat (rosemary, oregano, savory, paprika, allspice, garlic granules) to taste
- Vegetable oil 20 milliliters
Main Ingredients
Pork, Potatoes, Onion, Tomato
Portioning
World cuisine
Russian kitchen
Print list
Products not suitable? Choose a similar recipe from others!
Inventory:
Kitchen scales, kitchen knife - 2-3 pieces, cutting board - 2-3 pieces, paper kitchen towels, kitchen hammer, bowl - 4 pieces, oven, heat-resistant glass baking dish, baking brush, aluminum food foil, oven mitts, kitchen spatula, portion plate.
Cooking meat with potatoes and tomatoes in the oven:
Step 1: prepare the meat.
This dish does not pretend to be luxurious, but it can be a great addition to lunch or a hearty dinner, especially since it does not take much time to prepare. So, first of all, we take a fresh tenderloin, rinse it thoroughly under running cold running water, dry it with paper kitchen towels, place it on a cutting board and, using a sharp kitchen knife, remove the film, excess fat, thin veins, and bones from the meat, which are very often remain on the log house.
Then we cut the pork crosswise into layers about 2 centimeters thick and beat each one in turn with a kitchen hammer so that they become thinner, from 9 millimeters to 1 centimeter.
After this, rub the slices on both sides to taste with salt, a mixture of spices for meat, transfer to a small bowl and leave there until 15–20 minutes or before use, so that they are saturated with the aroma of spices.
Also preheat the oven at this time. up to 180 degrees Celsius and, using a baking brush, grease a non-stick baking sheet or heat-resistant baking dish with a thin layer of vegetable oil.
Step 2: prepare vegetables and other ingredients.
Meanwhile, using a clean knife, peel the potatoes and onions. We wash them together with the tomatoes under running cold running water, dry them with paper towels, place these products one by one on a new board and continue preparing. We remove each tomato from the place where the stalk was attached and chop it into layers 1.5–2 centimeters thick, into slices of the same size, or simply divide it into 4, 5 or 8 equal parts. 
We chop the onion into half rings 6-7 millimeters thick or into large cubes 1 centimeter. 
Grind the potatoes into long strips, slices or rings with a thickness of approximately 7 to 9 millimeters, distribute the cuts into separate bowls, place the other necessary ingredients on the countertop and proceed to the next step.
Step 3: put the products in the mold.
At the bottom of the prepared baking sheet or mold, distribute the pieces of chopped pork in an even layer. Sprinkle the meat with half of the chopped onion and place the potatoes on top of it in a figurative manner or in artistic disorder. Season it to taste with salt, ground black pepper and, if desired, an additional portion of meat spices. 
Then sprinkle with the rest of the onions, decorate with chopped tomatoes and cover the pan with aluminum foil, trying to do this so that there are no gaps.
Step 4: bake the meat with potatoes and tomatoes in the oven.
Next, we send the still raw food into a preheated oven on the middle rack and bake the meat with potatoes and tomatoes 40 minutes. During this time, all components of the dish will be fully prepared, but to make it more attractive in appearance, keep it in the oven without foil for a while longer. 10–15 minutes or until the surface of the potatoes is lightly browned. 
Then we put oven mitts on our hands and move the already very fragrant culinary masterpiece onto a cutting board that was previously placed on the countertop. Using a kitchen spatula, place vegetables and meat in portions on plates and serve.
Step 5: serve the meat with potatoes and tomatoes in the oven.
Meat with potatoes and tomatoes in the oven is a hearty and nutritious meal, which is served hot as a second main course. After cooking, this delicacy is laid out in portions on plates; if desired, each is decorated with fresh dill, parsley, cilantro, basil or green onions and complemented with marinades, pickles, fresh sliced vegetables or salad. Enjoy and be healthy!
Bon appetit!
– sometimes chopped potatoes are crushed with spices, salt and allowed to brew in this form for 15–20 minutes before baking;
– very often a set of vegetables is supplemented with chopped garlic cloves, slices of sweet salad pepper or carrots shredded on a medium grater;
– if desired, the meat can be soaked for several hours in your favorite marinade before baking, this will only benefit its taste;
– some housewives sprinkle the dish with chopped hard cheese, this should be done 7-10 minutes before the food is completely ready, so that the dairy product has time to melt and turn red;
– the spices indicated in the recipe are not important, use any others that are used to season meat.
www.tvcook.ru
Recipe for baked potatoes with tomatoes and meat in the oven
In order not to waste time, you need to immediately turn on the oven to heat up - 180 degrees will be enough for the dish to cook in 35-30 minutes.
Potatoes and tomatoes cook quite quickly in the oven, so special attention needs to be paid to preparing the meat so that the whole dish is evenly baked.
Cut the meat into thin slices of not very large size and lightly beat with a culinary hammer on all sides.
Peel the onion and cut into rings.
Mix salt and allspice, rub pieces of meat on all sides and add onion.
Peel the potatoes and cut into thin strips.
Grate the cheese on a coarse grater. Choose types of cheese that melt well - Dutch, Russian or mozzarella.
Ripe tomatoes need to be washed well, allowed to dry slightly and cut into thin slices or cubes.
Grease a baking tray or any other baking dish with oil and place the potatoes on it.
The potatoes need to be salted a little, you can add a little mayonnaise - if desired.
Meat, tomatoes and potatoes can be placed on a baking sheet in any order, but it is best for the tomatoes to be on top. This will make the dish more juicy.
Place pieces of meat and onions on the potatoes.
Sprinkle grated cheese on top of the meat.
If you want potatoes with tomatoes and meat in the oven with sauce, you can spread mayonnaise on top, but you can do without it.
We make the top layer of tomatoes - place the slices on top of the cheese and put the baking sheet in the oven.
Bake the vegetables and meat for about 25 minutes, depending on the readiness of the meat.
Sprinkle the finished potatoes with tomatoes and meat generously with finely chopped parsley and can be served.
The same dish can be prepared in a ceramic pot.
Place potatoes, meat, cheese and tomatoes on the bottom of the pot and bake until done. But in this case, it would be best to cut the meat in the same way as potatoes - into thin strips and add a little water so that the dish does not turn out too dry.
If you wish, you can diversify this dish and add some mushrooms to it - they will make the baked vegetables even juicier and more aromatic. If you use fresh mushrooms, it is best to first boil them in salted water, and dried mushrooms will need to be soaked in boiling water.
You can use any meat, but in this case the cooking time may increase. Bon appetit!
yum-yum-yum.ru
French meat with potatoes, tomatoes and cheese recipe - French cuisine: main dishes. "Food"
Potato
Small peeled boiled shrimp
Tomatoes
2 tablespoons
½ teaspoon
Ground black pepper
Ground dried garlic
½ teaspoon
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